Sunday, July 8, 2012

Kanelbullar (also known as Cinnamon Buns!)

Kanelbullar are a Swedish speciality; the perfect accompaniment to a cup of coffee on a Sunday Morning. Although typically made from yeast dough, my version of cinnamon buns is made without yeast, with the end result of them appearing on my table much quicker!!

I recommend trying these if you ever find yourself in Sweden, but in the meantime, this recipe definitely comes close!

Continue for the recipe! 

Makes 12 buns.


for the dough:
3/4 cup ricotta cheese
1/3 cup buttermillk (or regular milk with 1 tsp lemon)
1/4 cup granulated sugar
2 oz unsalted butter, melted
1 tsp vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda

for the filling:
3/4 oz unsalted butter, melted
2/3 cup packed light brown muscovado sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1 cup chopped pecans/walnuts

for the glaze:
2/3 cup confectioner's sugar
2-3 tbsp milk
1 tsp vanilla extract

Preheat the oven to 205 C/400 F. Grease the bottom and sides of a 9/10" springform pan.

For the dough:
In a food processor, combine the ricotta, buttermilk, sugar, melted butter and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt and baking soda and pulse just until the dough clumps together. The dough should be soft and moist.

Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. Using a rolling pin, roll the dough into a 12x15 inch rectangle.

For the filling:
Brush the dough with the melted butter, leaving a 1/2" border unbuttered around the edges. In a bowl, combine the brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.

Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal and leave the ends open.

With a sharp knife, cut the roll into 12 pieces. Place the pieces cut side up, in the prepared pan. They should fill the pan and touch slightly. 

Bake until golden brown and firm to the touch, about 20-25 minutes. Set the pan onto a wire rack to cool for 5 minutes. Run a knife around the inside edge of the pan and remove the springform ring. Transfer onto a serving plate.

For the glaze:
In a small bowl, mix the confectioner's sugar with the milk and vanilla to make a smooth glaze. It should have a thick but pourable consistency. Drizzle the glaze over the buns, and let stand 10 minutes before serving. 

Enjoy! :)


  1. I'm Swedish.. But our kanelbullar doesn't look as yummie as your does! Yours looks soooo good! They are very good here too though :)

  2. Wow!! Looks so good, can't wait to try it out!xx

  3. Wow kanelbullar! I'm from Sweden, and I just love them. And I'm a subscriber to Annas channel on youtube, and I've seen the "dalahäst" (a red horse) in your mom's citchen. do you have some connection to Sweden maybe? :) Just love your blog btw, I'm a huge fan of baking!!!

  4. I prefer scandinavian doughs. We make amazing stuff. Yours look good though!

  5. Just made them...great recipe!! Thank you!!